Friday, February 28, 2014

Kumquat Riesling Sauce

I don’t have much to say about this recipe. Not because it’s
not an interesting recipe. It is. It’s delicious and not hard to make. I don’t
have much to say because I’m tired. I like to pretend I’m not tired because you
can’t see me dozing off from where you are, but sometimes I just have to give
in.

So here is this recipe, which I adapted from Fine Cooking magazine. I scaled it down
a bit because the original called for 12 ounces of kumquats and the package I
bought contained 8 ounces. I also used vanilla extract and ground cinnamon
where the original called for vanilla bean and cinnamon stick. The substitution
seem okay to me, but I suppose a vanilla bean would make it even more
delicious.

The ingredient list may make you think this sauce would be
excessively sweet, but don’t be too afraid. The tartness and touch of
bitterness in the kumquats balances the sugar nicely. In fact, I’d argue that
you might just need that much sweetness to make the kumquats into dessert.

And this sauce is great with dessert. I loved it on this simple yogurt cake and it was fabulous on vanilla ice cream as well. It lasts a
couple weeks in the refrigerator, so I say, as soon as you can get your hands
on the ingredients and as soon as you have the time and energy to slice up a
couple handfuls of kumquats, make this sauce. It’ll be waiting to reward you by
jazzing up simple desserts on those days when you just get too tired. Good
night and good luck!